Sabatier knives are designed for the professional chef. The carbon steel blades stay sharp longer than stainless steel blades and have the ability to take a keener edge. Though the blades require minimal additional care to prevent corrosion and staining, many professional chef's prefer a keen carbon steel edge over stainless steel. The blades are tempered to Rc 53-54, allowing for a razor sharp edge that is quickly and easily maintained. The light-weight enclosed tang design results in a nimble parer that is very easy to use..

The Traditional French blade shape is combined with round bolsters, resulting in the ultimate classic Sabatier knife style. These fine blades and round bolsters are the preferred tools of the finest French chefs and culinary schools.

Easy sharpening carbon steel blade

Evenly tapered blades help make effortless and precise cuts every time